Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 06-14-2011, 12:11 PM   #1
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis
Downloads: 0
Uploads: 0
Default Prosciutto Wrapped Pear and Cheese Skewers

This may be the most high brow thing I've done on the site. I was at a local wine bar and had their prosciutto and pear flatbread and was amazed by it that I wanted to recreate it on the grill.

Here's the full write up with all the methodology I used to come up with the perfect combination of ingredients and cooking methods and here are the pics:

And the rest of the recipe sans pics for the link averse:

This very well may be the most upscale thing I have done on the grill but it was absolutely delicious. After having a pear and prosciutto flatbread at a local wine bar over the weekend, I was determined to recreate that incredible flavor on the grill. This recipe involved quite a bit of experimentation to determine the best combination of flavors and cooking methods. I will go over all the options and then list which were deemed the best by the tasters I had sampling this appetizerÖ


1 pear, ripe
12 slices of prosciutto
12 slices or teaspoons of cheese (more on this in a moment)
24 walnuts or pecans (optional)
12 skewers

Makes 12 appetizers

The cheeses I used for this are feta, asiago, smoked gouda and blue. Use whatever you like here like a goat cheese or even a brie.

I cored the pear and lopped off the thin end of the slices, as they wouldnít fit inside the prosciutto but you could let them stick out if you wish:

I prepared the Grill Manufacturer That Shall Not Be Named for two zone grilling as I wanted to try these both direct and indirect. I then grilled the pears quickly over the hot coals for only a minute or two to soften them up and caramelize the outside a bit:

Thatís right, I cross hatched my pears!?! I couldnít resist. I made these both with un seared pears and with these. You could go either way. If the pear isnít quite ripe, I recommend going this route to soften them up.

After I put some nice grill marks on the pears it was time to roll up some apps. This is with a slice of smoked gouda:

And finally insert the skewer. These are optional, but they help to keep everything together as the prosciutto is usually really then and can come apart easily:

I also made up a few with some pecans. This one was with feta and with pears I did not sear first:

Before you put anything on the grill other than the pears, I recommend giving it a good cleaning. Iím not talking about running the wire brush over it, thatís a given every time you spark up the grill. Iím talking really cleaning those grates as the prosciutto has very little fat and will easily stick to a dirty grill grate (pretty much negates my father from every making these on any of his grills).

Whatís the next level up of cleaning the grill? Take about 5-6 paper towels and fold down to the size of a cocktail napkin and then pour vegetable oil liberally in the middle:

Then fold in half so the oil is on the outside and rub it over the grill grates with your tongs:

Isnít this yummy? Now hit it with the wire brush and that pad on the other side of most grill brushes:

Now for the cooking method, there are two options here. Direct and indirect. Weíll go with indirect first. Place them on the side with no coals in a hot grill of around 325-350 and close the lid for 10-12 minutes, depending on the heat of the grill:

And hereís what they look when ready to serve, all I was looking for was the cheese to melt and the prosciutto to be good and warm:

See how the ham darkened? Look for that and take a peak in the end of the skewer to see if the cheese has melted and then plate them:

The other option is direct grilling; putting them right over the coals for no more than 2-3 minutes on each side:


No cross hatch here, they donít need to be on that long.

So what was the verdict? Which was the best? The ones done direct got a little rubbery on the outside and the prosciutto tended to tear and fall apart because there was no fat left in the meat. The indirect ones sort of melted in the mouth.

The pecans, a suggestion of my Mother in Law after we made a couple batches, really added something to the recipe which was a great combination of sweet from the pear, salty from the prosciutto, savory from the cheese and crunchy texture from the pecan.

The best cheese was the smoked gouda with the asiago being the worst. The harder asiago didnít melt well inside the wrap and didnít have that wonderful gooey feel the other cheeses had.

We also preferred the grilled pears to the ungrilled, but that could be because I grilled the thicker slices. Iíll get into that next.

Donít overdo the cheese and donít underdo the pear. I was worried that the pear would overpower the appetizer so I sliced some really thin. The thinner slices were overpowered easily by the cheese. My corer divides the fruit into 8 wedges and I divided those four times with my knife that was way too thin. They wouldíve been fine if I had only sliced them in half or thirds at the most if you need to make the last pear go farther than the others you use in the recipe.

So if youíre scoring at home:

Thicker, grilled pear slices
Add the nuts
Go with the gouda and skip the asiago
Do indirect for 10-12 minutes rather than direct for 4-6
GrillinFool is offline   Reply With Quote

Unread 06-14-2011, 12:16 PM   #2
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0

Excellent write-up. I love the combination. I've done something similar with tart apple slices.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote

Unread 06-16-2011, 02:23 PM   #3
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0

Deguerre likes this.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote

Unread 06-16-2011, 02:33 PM   #4
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

Ronelle like this too
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote

Unread 06-16-2011, 02:59 PM   #5
Full Fledged Farker
flyingv4me's Avatar
Join Date: 06-30-09
Location: Richmond, VA
Downloads: 0
Uploads: 0

Thanks for the write up and pics. Neat idea!
flyingv4me is offline   Reply With Quote

Unread 06-16-2011, 04:17 PM   #6
Ryan Chester
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
Downloads: 0
Uploads: 0

Sounds and looks great!
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Tenderloin wrapped in Prosciutto di Parma (with pron) MikeyLuvsBBQ Q-talk 2 08-21-2011 08:56 PM
Grilled Prosciutto wrapped Aspargus Ross in Ventura Q-talk 1 03-20-2011 03:15 PM
Prosciutto Wrapped Caprese Skewers big matt Q-talk 22 07-07-2010 01:29 PM
Phubar's Prosciutto di Parma Wrapped Italian Hamburger Pron Phubar Q-talk 27 01-24-2010 07:18 AM
Prosciutto wrapped Albacore on the Egg Ross in Ventura Q-talk 6 10-17-2009 04:17 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 10:29 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts